Freeze-Dried, Aerated Dairy or Dairy-Substitute Compositions and Methods of Making Thereof

ABSTRACT

Freeze-dried, aerated yogurt products that include dairy or dairy-substitute compositions and an emulsifier are disclosed, along with methods of producing and using same.

CROSS REFERENCE TO RELATED APPLICATIONS/INCORPORATION BY REFERENCESTATEMENT

This application is a continuation of U.S. Ser. No. 12/599,321, filedJan. 28, 2010; which is a national stage application filed under 35 USC§371 of App No. PCT/US2008/063312, filed May 9, 2008; which claimspriority to U.S. Ser. No. 60/916,949, filed May 9, 2007. The entirecontents of the above-referenced patent applications are herebyexpressly incorporated herein by reference.

BACKGROUND

Aerated milk compositions, such as aerated yogurt products are known inthe art. Aeration can provide desirable characteristics such as light,fluffy textures. It is also known in the art that aerated products aresubject to physical and chemical instability and therefore candestabilize over time. One solution to such instability issues inaerated milk-based products includes the addition of a hydratedemulsifier to already cultured dairy products before aeration (See e.g.U.S. Pat. No. 7,005,157, hereinafter “the '157 patent”). Specifically,the '157 patent teaches against adding ingredients directly to the milkblend prior to fermentation because such ingredients can adverselyaffect processing considerations such as fermentation times. The '157patent teaches that the addition of a hydrated emulsifierpost-fermentation avoids adversely lengthening fermentation times whilecontributing to stability. Freeze-drying is a process well known in thefood industry. It is critical in further drying aerated products thatthe resulting product retains sensory attributes that are important toconsumers. Using the invention taught in the '157 patent, hydration ofthe aerated product before freeze-drying can detrimentally affectphysical stability. For example, a hydrated, aerated product whenfreeze-dried may result in increased fragility during shipping andhandling of the product.

As a further example, dissolvability is an important issue in afreeze-dried product. Specifically, the aerated product, which has beendried and treated with air, nitrogen or other gases, must still remainreadily dissolvable upon consumption at such a rate as to transferflavor to the consumer's taste buds. Moreover, the product should bereadily dissolvable to reduce the risk of choking hazards for consumerswith restricted or under-developed oral motor skills or digestivefunctions. As a known solution, increasing the aeration can improvedissolvability. However, increased aeration has the negative effect ofreducing the hardness of the end product. When the hardness is reducedbeyond a certain level, the physical stability of product can becompromised.

Therefore, there is a need for a product that is freeze-dried andaerated that has improved physical stability and improveddissolvability.

DETAILED DESCRIPTION

The presently disclosed and/or claimed inventive concept(s) comprises afreeze-dried, aerated dairy or dairy-substitute composition comprising adairy or dairy-substitute ingredient, an emulsifier, wherein said dairyor dairy-substitute composition is pasteurized, and methods of makingthereof.

As used throughout, ranges are used as a shorthand for describing eachand every value that is within the range. Any value within the range canbe selected as the terminus of the range. When used, the phrase “atleast one of” refers to the selection of any one member individually orany combination of the members. The conjunction “and” or “or” can beused in the list of members, but the “at least one of” phrase is thecontrolling language. For example, at least one of A, B, and C isshorthand for A alone, B alone, C alone, A and B, B and C, A and C, or Aand B and C.

“Freeze-dry” is a dehydration process that works by freezing thematerial and then reducing the surrounding pressure to allow the frozenwater in the material to sublimate directly from the solid phase to gas.

“Aeration” is the process of introducing air to increase gasconcentration in liquids. Aeration may be performed by bubbling a gasthrough the liquid, spraying the liquid into the gas or agitation of theliquid to increase surface absorption.

“Dissolvability” is defined as the change in hardness of a product ingoing from a dry to a wet state.

“Hardness” is defined as the peak stress prior to fracturing a material.Universal Tester model 4465 with 100 N static load cell, manufactured byInstron in Canton, Mass., is used. The probe used for testing is acompression anvil #2830-011. Initial settings for speed of probe were 1mm/second to approximately 90% compression. Speed based upon journalarticle in J. Texture Studies, 36 (2005), pp 157-173, “Effects of SampleThickness of Bite Force for Raw Carrots and Fish Gels.” Testing isrepeated on 10-15 replicate samples for each variable.

“Viscosity” is defined as a measure of the resistance of a substance toflow. Viscosity is measured using a Brookfield viscometer with aHelipath® stand with an F-T bar before the composition is aerated.Viscosity aids in holding the shape of a substance through aeration anddeposit.

The presently disclosed and/or claimed inventive concept(s) comprises adairy or dairy substitute composition useful in the preparation of afreeze-dried, aerated product. The first component of the compositioncomprises a dairy or dairy substitute ingredient. The dairy or dairysubstitute ingredient is selected from any dairy or dairy substituteingredient ordinarily known in the art. Specifically, the dairyingredient is selected from the group including but not limited to milk,milk powder, yogurt, skim milk and milk proteins and combinationsthereof. The dairy substitute ingredient is selected from but notlimited to soy proteins and rice proteins and combinations thereof. Thedairy or dairy substitute ingredient is present in amount of from 50% to98%, such as (but not limited to) from 60% to 90% or from 70% to 85% ofthe composition.

The second component of the present composition comprises an emulsifier.While not wishing to be bound by any theories, it is believed that theemulsifier reduces the surface tension at the air-liquid interface,therefore allowing for stable dispersion of air bubbles within theviscous liquid matrix. In certain non-limiting embodiments, theemulsifier is a lactylated mono and diglyceride. The lactylated mono anddiglyceride is selected from the group consisting of but not limited tolactic and citrate acid esters of mono- and diglycerides, distilledmonoglycerides, and combinations thereof. While not wishing to be boundby any theories, it is believed that the lactic acid moiety of thewhipping agent resides in the aqueous phase at the interface of theaqueous phase and the hydrophobic phase while the mono and diglyceridesreside in hydrophobic phase of the whipped dairy foam. The lactylatedmono and diglycerides are present in an amount of from 0.001 to 1%, suchas (but not limited to) from 0.01 to 0.5%, or from 0.1 to 0.4% of thecomposition. It is believed that the lactylated mono and diglyceridecomponent of the presently disclosed and/or claimed inventive concept(s)promotes stabilization of the final aerated composition.

The combination of the first component and the second component are thenpasteurized through procedures commonly used in the industry.Pasteurization can take between 1 to 10 minutes between 170° F. to 210°F., such as (but not limited to) between 180° F. to 205° F.

The composition of the presently disclosed and/or claimed inventiveconcept(s) can further comprise optional ingredients such as starch,including but not limited to corn starch, rice starch (native,physically or chemically modified) and tapioca starch; sugar/sweeteners,stabilizers, flavors, colors, fruit purees, prebiotics, probiotics,vegetable purees, fibers, fortificants such as DHA, minerals andvitamins, and gelatins such as porcine, fish and bovine.

Hardness, Dissolvability and Viscosity

The consumer preference for the final product of the presently disclosedand/or claimed inventive concept(s) is believed to be based on physicalcharacteristics such as hardness, viscosity and dissolvability. Whileeach characteristic is important, the correct balance between the threecomponents is desired to optimize the end product of the presentlydisclosed and/or claimed inventive concept(s). Viscosity is defined as ameasure of the resistance of a substance to flow. Viscosity is measuredusing a Brookfield viscometer with a Helipath® stand with an F-T barbefore the composition is aerated. It is believed that while theviscosity aids in holding the shape of a substance through aeration anddeposit, the hardness aids in physical stability. The dissolvability,also a hardness measurement, is the change in hardness of a product ingoing from a dry to a wet state. With increased aeration, which aids indissolvability, the hardness can be negatively affected. Thecompositions and methods of the presently disclosed and/or claimedinventive concept(s) have unexpectedly discovered the optimum balancebetween viscosity, hardness and dissolvability to provide a physicallystable and consumer acceptable product.

The composition of the presently disclosed and/or claimed inventiveconcept(s) has a hardness value of from 0.5 to 8 pounds force, such as(but not limited to) from 1.5 to 5.5 peak load. Peak load force can bemeasured using an Instron Universal Testing Machine fitted with a 100Nload cell and a #2830-011 compression anvil. The traveling is at a speedof 1 mm/sec until initial piece fraction occurs.

The composition of the presently disclosed and/or claimed inventiveconcept(s) has a dissolvability in the range of from 0.1 to 8 peak load,such as (but not limited to) from 0.1 to 30 pounds force.

The composition of the presently disclosed and/or claimed inventiveconcept(s) has a viscosity of from 1,000 to 150,000 cp, dependent uponthe temperature and speed of the viscometer used to measure theviscosity.

In certain non-limiting embodiments, the viscosity of the wetcomposition ranges from 30,000 to 60,000 cp at a 10 RPM speed of thespindle 6 in a Brookfield Viscometer. In a particular (but non-limiting)embodiment, the range is from 35,000 to 50,000 cp. In an alternateembodiment, the presently disclosed and/or claimed inventive concept(s)has a viscosity of from 1,000 to 700,000 cp, dependent upon thetemperature and speed of the viscometer used to measure the viscosity.In a certain particular non-limiting embodiment for the alternateembodiment, the viscosity of the wet composition ranges from 100,000 to400,000 cp at a 5 RPM speed of the spindle 6 in a Brookfield Viscometer.In a particular non-limiting embodiment of the alternate embodiment, therange is from 200,000 to 350,000 cp. It should be noted that theviscosity can be adjusted based on the RPM and is dependent upondissolvability and the stabilizer.

Method of Making

A method of preparing a freeze-dried, aerated, milk product comprisingthe steps of (a) providing a dairy or dairy substitute blend, (b) addingan emulsifier, (c) thermally processing the dairy or dairy substituteblend, (d) fermenting the blend, (e) admixing a gas with the blend; (f)simultaneously aerating the gas and the dairy or dairy substitute blendto form an aerated product, and (f) cooling the product; and (g)freeze-drying the product.

Yogurt Production:

1. Pasteurized lowfat milk is transferred from a tanker truck to largehold tank.

2. All dry ingredients (sugar, gelatin, starch, nonfat dry milk,emulsifier, as well as functional ingredients such as prebiotics) areincorporated into milk via addition to a high shear blender (such asBredo Liqwifier) to achieve homogenous dispersion and initial hydration.

3. Once all dry ingredients have been incorporated, the mixture isagitated for 30 minutes at 35-38° F.

4. Following agitation, the mixture is transferred to the HTST plateheat exchanger for thermal processing. The thermal process conditionsused require that all achieve and maintain a minimum temperature of 191°F. at the end of a 4.5 minutes hold time. This temperature and hold timecan vary depending upon the mechanics of the process, for example it ispossible to go slightly higher in temperature and have a 7 or 8 minutehold time.

5. As an optional step for optimizing the formula and the consistency ofaeration, homogenizing of the mixture can occur. The typicalhomogenization pressures are 2000 to 2500 psi at a first stage and200-600 psi at a second stage.

6. After the hold time at 191° F., the mix is cooled to 100-112° F., andtransferred to the culturing vat. At this point, the yogurt culture isadded (for example, a freeze-dried culture, ABY-2C, supplied by DaniscoIngredients, or other vendors). The culture is blended with thepasteurized mix for 30-60 minutes, the mixing is stopped and the vat ismaintained at 104-107° F. for 4-6 hours. Yogurt is allowed to acidify topH 4.5 to 4.6, and is then agitated (broken) and cooled to 60° F. in theculture tank. Final pH will range from is 4.1-4.4.

7. Yogurt is transferred to 250 gal. blending tanks by pumping through acooling press, which lowers temp to 37-45° F. Pasteurized fruit puree,flavors and any desired color will be added. Mixture will be blendedwith gentle agitation and recirculation for 10-15 minutes. Blended fruityogurt is transferred to 275 gallon totes.

Production Frozen Yogurt Drops:

1. Yogurt will be conveyed/pumped from 275 gallon totes (previouslystored at 34-40° F.) to the aerator (in this case, a Mondomix aerator,although other brands exist).

2. Nitrogen gas is admixed to the yogurt via the Mondo mixer (connectedto plant ice water circulation system, to maintain mixing headtemperature at 35-45° F.). Product overrun can range from 20% to 80%.However, in certain non-limiting embodiments, the overrun target will bebetween 30% and 50%, such as (but not limited to) between 35% and 45%.This process happens continuously.

3. Aerated yogurt is pumped, maintained at 38-50° F., under pressure, toa depositor manifold, where it is distributed to multiple nozzles which,via a metering pump, create the appropriately shaped deposit form (inthis case, a large chocolate chip shape, although other shapes/forms arepossible). The current target shape has a diameter of 13-22 mm (ideal is15-20 mm), a height of 7-12 mm (ideal is 8-10), and a weight of 0.8-1.3grams (ideal is 1.0-1.1 g).

4. Drops are deposited onto a solid, stainless steel freezer belt (inthis case, the maker of the belt and freezer is Sandvik).

5. Freezer tunnel air temperature is approximately −20 to −30° F., withhigh velocity air circulation. Dwell time in the tunnel can range from3-5 minutes. Frozen pieces exit the tunnel with an internal temperatureof 24-28° F.

6. Products are removed from the freezer belt and conveyed to a bulkcase packer, where they are filled into 20-30 lb, plastic bag linedcases. Cases are closed, taped and stored at −20° F. until shipment toOFD.

The following composition of the presently disclosed and/or claimedinventive concept(s) can be prepared. The percentages listed are basedon the total weight of the composition.

Example 1 Unflavored Yogurt

Percentage Ingredient by weight Low fat Milk 82.89 Non-fat dry milk(NFDM) 4 Sugar 9 Starch/Gelatin Stabilizer Blend 3.7 Yogurt Culture +Skim Milk 0.01 Lactem Emulsifier (Lactic Acid Esters of Monoglycerides)0.4

Example 2

Ingredient % of Formula Lowfat Milk (1.65% fat) 78.442148 NFDM Low Heat3.68628 Sugar, White Satin 8.5068 Starch/Gelatin Stabilizer Blend (0.38%Lactem, 3.87532 1.1% Tapioca Starch, 2.3% gelatin) Peach Puree, SingleStrength, Frozen, Organic 5 Natural Peach Flavor 0.3 Natural AnnattoExtract 0.18 Yogurt Culture 0.009452 TOTAL 100

Example 3

Ingredient % of Final Formula Lowfat Milk (1.65% fat) 78.442148 NFDM,Low Heat 3.68628 Sugar, White Satin 8.5068 Starch/Gelatin StabilizerBlend #1795 3.87532 Peach Puree, Single Strength, Frozen, Organic 5Natural Peach Flavor WONF C13206 0.3 Natural Annatto Extract 12116630.18 Yogurt Culture ABY-2C 0.009452 TOTAL 100

The composition described above is made using the methods describedherein.

It should be appreciated that the presently disclosed and/or claimedinventive concept(s) is not limited to the specific embodimentsdescribed above, but includes variations, modifications and equivalentembodiments defined by the following claims.

What is claimed is:
 1. A method of providing a freeze-dried aerated yogurt product packaged for sale to a consumer, wherein the freeze-dried aerated yogurt composition is readily dissolvable to reduce the risk of choking hazards for consumers with restricted or under-developed oral motor skills or digestive functions, the method comprising the sequential steps of: adding a dry emulsifier directly to one or more dairy or dairy substitute ingredients via high shear blending to form a mixture, wherein the dry emulsifier consists of lactylated monoglycerides and/or lactylated diglycerides; pasteurizing the mixture; adding a yogurt culture to the pasteurized mixture; fermenting the pasteurized mixture containing the yogurt culture to provide a fermented mixture; aerating the fermented mixture to provide an overrun from about 35% to about 45% prior to freeze-drying; freeze-drying the aerated mixture to form the product; and packaging the product for sale to a consumer, wherein the dairy or dairy substitute ingredient(s) is present in an amount of from about 70% to about 85% by weight of the product, and the dry emulsifier is present in an amount of from about 0.001% to about 1% of the freeze-dried, aerated yogurt product, and wherein the product is readily dissolvable to reduce the risk of choking hazards for consumers with restricted or under-developed oral motor skills or digestive functions and has a hardness value in a range of from about 0.5 to about 8 pounds force peak load, a dissolvability in a range of from about 0.1 to about 8 pounds force peak load, and a viscosity in a range of from about 1000 to about 400,000 cp at a 5 RPM speed of the spindle 6 in a Brookfield Viscometer.
 2. The method of claim 1, wherein the yogurt product is shaped in a chocolate chip shape having a diameter of from 13 mm to 22 mm, a height of from 7 mm to 12 mm, and a weight of from about 0.8 to about 1.3 g.
 3. The method of claim 1, wherein the product further comprises a prebiotic that is mixed with the dry emulsifier and the dairy or dairy substitute ingredient(s) to provide the mixture.
 4. The method of claim 1, wherein the product further comprises a probiotic that is added to the pasteurized mixture along with the yogurt culture.
 5. The method of claim 1, wherein the product further comprises at least one additional ingredient selected from the group consisting of a starch, a sugar, a sweetener, a stabilizer, a fiber, a fortificant, a gelatin, and combinations thereof, wherein said one or more additional ingredients is mixed with the dry emulsifier and the dairy or dairy substitute ingredient(s) to provide the mixture.
 6. The method of claim 1, wherein the product further comprises at least one additional ingredient selected from the group consisting of a fruit puree, a vegetable puree, a flavor, a color, and combinations thereof, wherein the one or more additional ingredients is added to the pasteurized mixture along with the yogurt culture.
 7. The method of claim 1, wherein the dry emulsifier consists of lactic acid esters of monoglycerides (LACTEM).
 8. The method of claim 1, wherein the product has a viscosity when wet in a range of from 30,000 to 60,000 cp at a 10 RPM speed of the spindle 6 in a Brookfield Viscometer.
 9. The method of claim 1, wherein the dry emulsifier is present in an amount of from about 0.1% to about 0.4% of the freeze-dried, aerated yogurt product.
 10. The method of claim 1, wherein: (a) the step of pasteurizing the mixture is further defined as pasteurizing the mixture by heating at a temperature in a range of from 170° F. to 210° F. for 1 to 10 minutes; and (b) the step of fermenting the pasteurized mixture is further defined as fermenting the pasteurized mixture at a temperature in a range of from 104° F. to 107° F. for 4 to 6 hours.
 11. A method of providing a freeze-dried aerated yogurt product packaged for sale to a consumer, wherein the freeze-dried aerated yogurt composition comprises at least one probiotic and is readily dissolvable to reduce the risk of choking hazards for consumers with restricted or under-developed oral motor skills or digestive functions, the method comprising the sequential steps of: adding a dry emulsifier directly to one or more dairy or dairy substitute ingredients via high shear blending to form a mixture, wherein the dry emulsifier consists of lactylated monoglycerides and/or lactylated diglycerides; pasteurizing the mixture; adding a yogurt culture and at least one probiotic to the pasteurized mixture; fermenting the pasteurized mixture containing the yogurt culture and the at least one probiotic to provide a fermented mixture; aerating the fermented mixture to provide an overrun from about 35% to about 45% prior to freeze-drying; freeze-drying the aerated mixture to form the product; and packaging the product for sale to a consumer, wherein the dairy or dairy substitute ingredient(s) is present in an amount of from about 70% to about 85% by weight of the product, and the dry emulsifier is present in an amount of from about 0.001% to about 1% of the freeze-dried, aerated yogurt product, and wherein the product is readily dissolvable to reduce the risk of choking hazards for consumers with restricted or under-developed oral motor skills or digestive functions and has a hardness value in a range of from about 0.5 to about 8 pounds force peak load, a dissolvability in a range of from about 0.1 to about 8 pounds force peak load, and a viscosity in a range of from about 1000 to about 400,000 cp at a 5 RPM speed of the spindle 6 in a Brookfield Viscometer.
 12. The method of claim 11, wherein the yogurt product is shaped in a chocolate chip shape having a diameter of from 13 mm to 22 mm, a height of from 7 mm to 12 mm, and a weight of from about 0.8 to about 1.3 g.
 13. The method of claim 11, wherein the product further comprises at least one additional ingredient selected from the group consisting of a prebiotic, a starch, a sugar, a sweetener, a stabilizer, a fiber, a fortificant, a gelatin, and combinations thereof, wherein said one or more additional ingredients is mixed with the dry emulsifier and the dairy or dairy substitute ingredient(s) to provide the mixture.
 14. The method of claim 11, wherein the product further comprises at least one additional ingredient selected from the group consisting of a fruit puree, a vegetable puree, a flavor, a color, and combinations thereof, wherein the one or more additional ingredients is added to the pasteurized mixture along with the yogurt culture.
 15. The method of claim 11, wherein the dry emulsifier consists of lactic acid esters of monoglycerides (LACTEM).
 16. The method of claim 11, wherein the product has a viscosity when wet in a range of from 30,000 to 60,000 cp at a 10 RPM speed of the spindle 6 in a Brookfield Viscometer.
 17. The method of claim 11, wherein the dry emulsifier is present in an amount of from about 0.1% to about 0.4% of the freeze-dried, aerated yogurt product.
 18. The method of claim 11, wherein: (a) the step of pasteurizing the mixture is further defined as pasteurizing the mixture by heating at a temperature in a range of from 170° F. to 210° F. for 1 to 10 minutes; and (b) the step of fermenting the pasteurized mixture is further defined as fermenting the pasteurized mixture at a temperature in a range of from 104° F. to 107° F. for 4 to 6 hours.
 19. A method of providing a freeze-dried aerated yogurt product packaged for sale to a consumer, wherein the freeze-dried aerated yogurt composition comprises at least one probiotic and is readily dissolvable to reduce the risk of choking hazards for consumers with restricted or under-developed oral motor skills or digestive functions, the method comprising the sequential steps of: adding a dry emulsifier directly to one or more dairy or dairy substitute ingredients and at least one additional ingredient and mixing via high shear blending to form a mixture, wherein the dry emulsifier consists of lactic acid esters of monoglycerides (LACTEM), and wherein the at least one additional ingredient selected from the group consisting of a prebiotic, a starch, a sugar, a sweetener, a stabilizer, a fiber, a fortificant, a gelatin, and combinations thereof; pasteurizing the mixture by heating at a temperature in a range of from 170° F. to 210° F. for 1 to 10 minutes; adding a yogurt culture, at least one probiotic, and at least one additional ingredient to the pasteurized mixture, wherein the at least one additional ingredient is selected from the group consisting of a fruit puree, a vegetable puree, a flavor, a color, and combinations thereof; fermenting the pasteurized mixture containing the yogurt culture and the at least one probiotic at a temperature in a range of from 104° F. to 107° F. for 4 to 6 hours to provide a fermented mixture; aerating the fermented mixture to provide an overrun from about 35% to about 45% prior to freeze-drying; freeze-drying the aerated mixture to form the product, wherein the product is shaped in a chocolate chip shape having a diameter of from 13 mm to 22 mm, a height of from 7 mm to 12 mm, and a weight of from about 0.8 to about 1.3 g; and packaging the product for sale to a consumer, wherein the dairy or dairy substitute ingredient(s) is present in an amount of from about 70% to about 85% by weight of the product, and the dry emulsifier is present in an amount of from about 0.1% to about 0.4% of the freeze-dried, aerated yogurt product, and wherein the product is readily dissolvable to reduce the risk of choking hazards for consumers with restricted or under-developed oral motor skills or digestive functions and has a hardness value in a range of from about 0.5 to about 8 pounds force peak load, a dissolvability in a range of from about 0.1 to about 8 pounds force peak load, and a viscosity in a range of from about 1000 to about 400,000 cp at a 5 RPM speed of the spindle 6 in a Brookfield Viscometer.
 20. The method of claim 19, wherein the product has a viscosity when wet in a range of from 30,000 to 60,000 cp at a 10 RPM speed of the spindle 6 in a Brookfield Viscometer. 